Corn and tomatoes are big summer crops here in New Jersey and I just love finding different ways of working them into my recipes, so I can take advantage of their insane, seasonal, deliciousness!
I love that this salad is so colorful and fun, it really captures the energy of the warm, action packed, summer days!
Fresh corn is ideal in this recipe, but if you absolutely had to, you could sub in some frozen corn. But only if you’re in a pinch, deal?
I love serving this along side some grilled chicken, fish or steak. Or scooping some on top of my Grass Fed Turmeric Burgers.
want more simple salads like this one? Check these out:
- Creamy Cucumber + Dill Salad
- Green Lentil Salad with Grapes + Spinach
- Super Simple Coleslaw
Black Bean, Corn + Avocado Salad
Prep Time20 mins
Total Time20 mins
Servings: 4 servings
Ingredients
- 15 ounce can of black beans drained and rinsed
- 1 heaping cup of fresh corn kernels about 2 ears
- 1/3 cup diced red onion
- 1 bell pepper diced
- 1/3 cup chopped cherry tomatoes
- 1 avocado chopped
- 1/4 cup chopped cilantro
- 1 clove garlic
- 2 tbsp. fresh lime juice
- 1 tbsp. extra virgin olive oil
Black Bean, Corn + Avocado Salad
Prep Time20 mins
Total Time20 mins
Servings: 4 servings
Ingredients
- 15 ounce can of black beans drained and rinsed
- 1 heaping cup of fresh corn kernels about 2 ears
- 1/3 cup diced red onion
- 1 bell pepper diced
- 1/3 cup chopped cherry tomatoes
- 1 avocado chopped
- 1/4 cup chopped cilantro
- 1 clove garlic
- 2 tbsp. fresh lime juice
- 1 tbsp. extra virgin olive oil
Instructions
- Combine everything into a large bow and mix well. Serve and enjoy!
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